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Hot Miso-Honey Halloumi Lollipops

Sticky, sweet and a little bit spicy; these hot-honey halloumi lollipops are fantastic on the barbecue or chargrill and delicious served with our couscous for a summery al fresco meal.

Method

If using wooden skewers, soak them in water for 20 minutes before using.

Mix together the honey, miso, garlic, oil, lime zest and chilli flakes and pour into a shallow bowl.  Add a squeeze of lime juice.

Cut the halloumi block in half horizontally, then each half into 3 thick slices (making 6 in total). Place the slices in the bowl with the marinade and turn to coat both sides. Chill to marinate for an hour.

Prepare the couscous according to the packet instructions. 

Preheat the barbecue or a ridged griddle pan over a medium-high heat. 

Remove the halloumi from the marinade and thread lengthways onto the skewers, topping each with a cherry tomato.

Lightly brush the griddle pan or barbecue grill with oil and cook the halloumi skewers for 1-2 minutes on each side, brushing with more marinade as you go, until the halloumi has softened and chargrill marks appear (use tongs rather than the skewers to turn the halloumi).

Serve alongside the couscous with an extra pinch of chilli flakes sprinkled on the halloumi if you like things spicy.

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Ingredients

  • 3 tbsp runny honey
  • 1 tbsp white miso paste
  • 2 garlic cloves, minced
  • 1 tsp sesame oil
  • zest of 1 lime, plus a squeeze of juice
  • ½ tsp chilli flakes, plus an extra pinch
  • 1 x 225g pack halloumi
  • 6 cherry tomatoes
  • 1 x packet of Ainsley Tomato & Chilli or Sun-dried Tomato and Garlic Couscous